Chocolate Zucchini Cake

5 from 3 votes

This super easy chocolate zucchini yogurt cake is made with Greek yogurt for extra moist, chocolatey deliciousness!

Prep Time10

Cook Time20

Total Time30

Servings:

Author: Kristin

Preheat oven to 325 degrees F (162 degrees C).
Grate the zucchini to yield about 1 ½ cups. You can use a cheese grater or food processor.
1 medium zucchini
In a bowl, mix together the grated zucchini, cake mix, Greek yogurt, eggs, milk, and about ¾ of the mini morsels.
1 box (15.25 oz) chocolate cake mix, ½ cup plain fat free Greek yogurt, 3 eggs, ¾ cup milk, 1 cup semi-sweet mini morsels
With cooking spray, spray the bottom of an 9x13 cake pan. Pour the cake mix into the pan and sprinkle the remaining mini morsels on top.
Bake for 30 minutes, until a toothpick inserted in the center comes out clean.
Cool completely. If desired, sprinkle with graham cracker crumbs when serving.
½ cup graham cracker crumbs

Grate the zucchini in advance and store it in an airtight container in the fridge for up to a day to save time. If liquid accumulates, lightly drain before using.
You can substitute vanilla Greek yogurt for plain.
I used a devil's food cake mix, but any chocolate variation will work.

Swap the Greek yogurt for sour cream for a slightly richer texture.
Add a teaspoon of cinnamon or espresso powder to enhance the chocolate flavor.
Use dark chocolate chips instead of semi-sweet for a deeper taste.
If you prefer a frosted cake, top with a light chocolate ganache or cream cheese frosting instead of graham cracker crumbs.

Store in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to a week.
Freeze individual slices wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months.
Thaw frozen cake at room temperature before serving.